Packs a protein punch

Leave the lactose. Keep the dairy.

Fewer than 1 adult in 10 actually suffers from lactose intolerance. Proper diagnosis can only truly be determined by you doctor. And even if you do, good news! Many people with lactose intolerance can still enjoy dairy foods. Everything from lactose-free milk to certain cheeses and easy-to-digest yogurt.

Butter

There’s a whole lot of churnin’ going on these days, but that wasn’t always the case. Until the mid- to-late-1800s, butter was made mainly on dairy farms. It wasn’t until around 1900 that technology, plus the expansion of commercial creameries, made butter widely available across the U.S.

Butter

There’s a whole lot of churnin’ going on these days, but that wasn’t always the case. Until the mid- to-late-1800s, butter was made mainly on dairy farms. It wasn’t until around 1900 that technology, plus the expansion of commercial creameries, made butter widely available across the U.S.

Butter

It’s time to split! Well, not us… just the cream. You see, butter is made by churning or shaking pasteurized cream until the milkfat (butterfat) separates from the remaining fluid, called buttermilk.

Cottage Cheese

Only one cheese gets to be first. And here in the U.S., that’s cottage cheese! Early immigrants to America brought the tradition of fresh cheesemaking with them, and by the mid-1800s, the term “cottage cheese” had entered the American vocabulary.

Cottage Cheese

Oh my curd! The process of cottage cheese: By adding a bacterial culture that produces lactic acid or adding a food-grade acid, such as vinegar, to pasteurized milk, a separation occurs between the milk solids and the whey. After the curd is formed, it is gently cut into pieces that allow additional whey to drain from the curds.

Cream

You knew that Caesar and the Roman senate were decadent, but did you know the Romans first used cream in the 9th Century A.D.? Hail, cream!

Cream

No, really. The cream really does rise to the top! Cream naturally separates from milk because the milkfat in cream is less dense than the fluid milk.

Crème Fraîche

Next time you’re feeling saucy, take a lesson in French! Crème fraîche — French for “fresh cream” — is thought to have originated in Normandy. It possesses a slightly tangy, nutty flavor and velvety rich texture that makes it perfect for making sauces, drizzling over vegetables, and spooned on fresh fruit.

Crème Fraîche

Yeah, yeah, you know yogurt. But did you know that crème fraîche is made much the same way? The cream is pasteurized and then seeded with a starter culture, similar to yogurt and cheese, but unlike those two, it’s left until slightly soured and thick.

Buttermilk

From old-fashioned to newfangled! Originally, buttermilk was the low-fat portion of milk or cream that resulted from churning butter. Today, buttermilk is made from nonfat or low-fat milk that is “cultured” with lactic acid bacteria. Cultured buttermilk is low in fat and calories, but it maintains its traditional tangy flavor and creamy texture.

Ice Cream

Marco? Polo! We’re not exactly sure about how ice cream came to be, but we do know Marco Polo brought a recipe for a similar frozen dessert home from the orient.

Ice Cream

Turns out Hollywood likes their desserts the same way they like their stars: hot. Hot fudge sundaes were first introduced to the world in Hollywood in 1906.

Ice Cream

When the going got tough, the tough got a sweet tooth. The original Rocky Road ice cream flavor was named in Oakland in 1929 after the stock market crash to make people smile during rocky times.

Milk

Nectar of the gods? Quite possibly… More than 7,000 years ago, domesticated cattle first appeared along the Tigris and Euphrates river valley. The ancient Egyptians made cheese and Isis, the Egyptian goddess and patroness of agriculture, is often represented as a woman with the horns of a cow, a sacred animal.

Milk

Hallelujah, it’s raining milk! Dairy cows produce milk for 10 months after they give birth to their calves, making approximately 9 gallons of milk each day.

Milk

We all know milk is cool… But sometimes being cool means that first you got to be hot. Pasteurization is the process of heating milk to destroy disease-causing microorganisms and increase shelf life.

Sour Cream

We all love sour cream on a baked potato. Mmm! But it’s so much more. The tangy, smooth taste of sour cream is very popular in Central and Eastern Europe, where it has traditionally been added to soups and stews (goulash, borscht). The immigrants who brought it to America began using it for baking and as a base for dips and salad dressings.

Yogurt

From a breakfast parfait to salad dressing to a healthier alternative sour cream, yogurt is the ultimate team player. It’s great for tasting and good for you and the best part is, most lactose-intolerant people can enjoy its benefits too. Now that’s something to celebrate.

DairyDiversity

Butter

There’s a whole lot of churnin’ going on these days, but that wasn’t always the case. Until the mid- to-late-1800s, butter was made mainly on dairy farms. It wasn’t until around 1900 that technology, plus the expansion of commercial creameries, made butter widely available across the U.S.

Cottage Cheese

Only one cheese gets to be first. And here in the U.S., that’s cottage cheese! Early immigrants to America brought the tradition of fresh cheesemaking with them, and by the mid-1800s, the term “cottage cheese” had entered the American vocabulary.

Cream

You knew that Caesar and the Roman senate were decadent, but did you know the Romans first used cream in the 9th Century A.D.? Hail, cream!

Crème Fraîche

Next time you’re feeling saucy, take a lesson in French! Crème fraîche — French for “fresh cream” — is thought to have originated in Normandy. It possesses a slightly tangy, nutty flavor and velvety rich texture that makes it perfect for making sauces, drizzling over vegetables, and spooned on fresh fruit.

Buttermilk

From old-fashioned to newfangled! Originally, buttermilk was the low-fat portion of milk or cream that resulted from churning butter. Today, buttermilk is made from nonfat or low-fat milk that is “cultured” with lactic acid bacteria. Cultured buttermilk is low in fat and calories, but it maintains its traditional tangy flavor and creamy texture.

Ice Cream

Marco? Polo! We’re not exactly sure about how ice cream came to be, but we do know Marco Polo brought a recipe for a similar frozen dessert home from the orient.

Milk

Nectar of the gods? Quite possibly… More than 7,000 years ago, domesticated cattle first appeared along the Tigris and Euphrates river valley. The ancient Egyptians made cheese and Isis, the Egyptian goddess and patroness of agriculture, is often represented as a woman with the horns of a cow, a sacred animal.

Sour Cream

We all love sour cream on a baked potato. Mmm! But it’s so much more. The tangy, smooth taste of sour cream is very popular in Central and Eastern Europe, where it has traditionally been added to soups and stews (goulash, borscht). The immigrants who brought it to America began using it for baking and as a base for dips and salad dressings.

Yogurt

From a breakfast parfait to salad dressing to a healthier alternative sour cream, yogurt is the ultimate team player. It’s great for tasting and good for you and the best part is, most lactose-intolerant people can enjoy its benefits too. Now that’s something to celebrate.